| Dinner parties are meant to be fun, but they can | | | | can be prepared in advance. A simple way to do |
| also be a source of stress and disappointment for | | | | that is to serve only one hot dish, perhaps the |
| the cook. The way to avoid this is through careful | | | | main course, one course at room temperature |
| planning. | | | | and one straight from the fridge. The cheese can |
| Obviously you will give careful consideration to | | | | take care of itself. |
| your guests, their likes, dislikes and even any | | | | Speaking of which, here is something you might |
| allergies they may have. But it's just as important | | | | like to consider. In Australia and the UK, cheese is |
| to consider your own needs, what you like to | | | | served at the end of the meal. In France it is |
| cook and what you are good at. | | | | served before the dessert. I recommend the |
| It's better by far to create dishes you are familiar | | | | latter course. |
| with than to attempt something new because | | | | The reason for that is because it puts the timing |
| you are hoping to impress. The trick is to make | | | | firmly in your hands as to when the meal is over |
| everything look simple, and the way to do that is | | | | and it's time for the guests to go home. |
| to use variations on recipes you already know | | | | Let them linger over the cheese until you are |
| backwards. | | | | ready to bring the evening to a close. Then serve |
| On the other hand, if that means no | | | | the dessert with just one bottle of good pudding |
| improvement on spaghetti Bolognaise, another | | | | wine, having cleared all the other dishes, including |
| approach may be called for and a little more | | | | the cheese board. |
| planning may be needed. Select your recipes with | | | | You do this by bringing two dishes to the table, |
| care. | | | | and taking several dishes away as if to make |
| Decide very early on how many courses you | | | | room for more. With a little practice you will |
| intend to serve. It is by no means essential to | | | | become very adroit at this and the table will clear |
| serve three courses plus cheese just because | | | | as if by magic. |
| that tends to be the norm. But if you do decide | | | | Once the dessert is finished, choose your time to |
| to follow that convention there are few things it | | | | offer coffee and a final nightcap of port or |
| would be helpful to consider. | | | | brandy, if that's what you would normally do. |
| Avoid, for example, using the same main | | | | Most guests will understand that the coffee |
| ingredient in more than one dish. i.e. don't serve a | | | | signifies the end of the evening and will not even |
| quiche followed by something else in pastry, or | | | | be aware that you have manipulated the timing in |
| add a strong flavor like chili to more than one dish. | | | | this way. And even if they are, they will probably |
| Plan, also, how you intend to cope with both | | | | admire you for it and adopt the same system |
| preparing and serving the food. If your menu | | | | themselves. |
| means that you will need to spend more time in | | | | Above all, remember that everything you serve |
| the kitchen than you do with your guests, you | | | | has turned out just as it was supposed to. Never |
| need to re-think | | | | ever make excuses or apologize for your food. |
| Design your courses so that as much as possible | | | | Create it with conviction, serve it with panache. |